🍽️ Roast-dinner classics · Sides

Herb & Butter Bread Stuffing

Name: Herb & Butter Bread Stuffing
Total time: 55 min
Yield: Batch from 4.5 kg breadcrumbs; weigh the baked yield
Cuisine: Roast-dinner classics
Ingredients: Bread & butter:; 4.5 kg fresh breadcrumbs; 3 kg butter — Source quantity; an especially rich formula.; Aromatics:; 3–4 medium onions — Finely diced; record the prepared weight.; 50 g fresh thyme leaves — Finely chop.; 50 g garlic powder; salt and black pepper — To taste; consider the butter and bread salt levels.

A rich, breadcrumb-based stuffing with softened onion, thyme and garlic, baked in shallow trays for a golden top.

Time55 minLevelSee methodMakesBatch from 4.5 kg breadcrumbs; weigh the baked yield

Illustrative photo: Baked bread stuffing in a roasting tray; breadcrumb size and texture differ from this formula. Photo by Dorevabelfiore, licensed under CC BY-SA 4.0. View source. This image illustrates the dish; it is not a photo of a kitchen-tested version of this recipe.

Behind the plate

Batch: Commercial batch.

Equipment: Large heavy pot, Large mixing container, Shallow baking trays, Food thermometer.

The recipe

Ingredients

Bread & butter:
4.5 kg fresh breadcrumbs
3 kg butter — Source quantity; an especially rich formula.
Aromatics:
3–4 medium onions — Finely diced; record the prepared weight.
50 g fresh thyme leaves — Finely chop.
50 g garlic powder
salt and black pepper — To taste; consider the butter and bread salt levels.

Method

1. Heat the oven: Preheat to 180°C conventional or approximately 160°C fan. Prepare several shallow trays; an even depth of around 3–4 cm is a useful trial starting point.
2. Soften the onion: Melt the butter over medium-low heat. Add onion and thyme and cook gently for 8–10 minutes until the onion is fully softened without browning.
3. Season the butter: Stir in the garlic powder and a little pepper. Add salt cautiously, especially if using salted butter. Remove from the heat.
4. Combine the crumbs: Put the breadcrumbs in a large food-grade mixing container. Add the warm butter mixture gradually and fold thoroughly until evenly distributed.
5. Bake: Spread loosely in the prepared trays without compacting. Bake for about 20–30 minutes until golden on top and at least 75°C in the centre. Actual timing depends on tray depth and oven loading.
6. Rest and portion: Rest for a few minutes, then weigh the finished batch and portion. Serve promptly or cool rapidly in shallow portions.

Chef’s notes

This formula is baked separately from poultry. Do not assume the same timings work inside a bird.
The original has no stock or egg binder; expect a rich, buttery crumb rather than a firm sliced stuffing.
Editorial review: 3 kg butter is preserved, not silently reduced. It is 67% of the breadcrumb weight: trial the texture and richness before publication.
Editorial review: The original 8–8.5 kg cooked yield requires weighing after baking. Tray depth and oven type are now specified as trial guidance.
Storage: Keep hot at or above 63°C or cool rapidly and refrigerate within 2 hours at 0–5°C. Reheat only once to at least 70°C throughout. Use a validated business shelf life.
Conditional allergens: Check the bread label for egg, soya, sesame or other added ingredients.

At the table

Serve as a side with roast chicken, beef or a vegetarian roast.